Portioned omelettes with pork and vegetables
5 servings
75 minutes
Portion omelets with pork and vegetables are a cozy and hearty dish of European cuisine that combines the tenderness of an omelet with the rich flavors of meat and vegetables. Historically, omelets originated in France, but this version includes rustic notes: breaded pieces of pork baked with potatoes, onions, and a vegetable mix create a rich palette of flavors. Whipped eggs with milk seasoned with oregano create an airy texture that harmoniously binds all the ingredients together. These portion omelets are perfect for family dinners or cozy breakfasts, delighting not only in taste but also in convenience of serving. They are baked in molds until golden brown, acquiring an appetizing aroma. They can be paired with fresh salads or light sauces to create the perfect combination of richness and freshness.
1
Cut the meat into pieces like for schnitzels and pound it. Season with salt and pepper to taste.
- Pork: 200 g
- Salt: to taste
- Ground black pepper: to taste
2
Peel the onion and chop it into small cubes.
- Onion: 0.5 head
3
Grease the baking molds with sunflower oil and line them with beaten meat so that it goes up the sides.
- Pork: 200 g
4
Mix the vegetable mixture, potatoes, and onions, and add a little salt. Divide it into molds, filling them to the edge.
- Frozen vegetable mix: 100 g
- Potato: 2 pieces
- Onion: 0.5 head
- Salt: to taste
5
Beat the eggs with milk like for an omelet (the amount of milk can vary). Add a little salt and oregano (optional).
- Chicken egg: 4 pieces
- Milk: 0.5 glass
- Salt: to taste
- Oregano: to taste
6
Pour the egg mixture into the molds.
- Chicken egg: 4 pieces
- Milk: 0.5 glass
7
Preheat the oven to 180 degrees and bake for about 45–60 minutes. Check for doneness.